We love tex-mex recipes around my house! Today I have an easy homemade enchilada recipe for you. If you have been following my blog, you may remember a few weeks ago I made Chicken Enchiladas with a homemade red sauce. After making that recipe, I really wanted to try making chicken enchiladas using a homemade white sauce. This recipe was exactly what I wanted with its creamy sauce, cheese topping, and yummy filling.

It is also super simple and does not require many ingredients. Making it an easy weeknight family favorite. So if you are like me and can’t make enough enchilada recipes, give this delicious meal a try.

Start by seasoning the chicken with salt and pepper. Then bake it in the oven at 350 for 1 hour. Your chicken might take less time since I used thick chicken breasts. Make sure your chicken has an internal temperature of 165 degrees before taking it out of the oven. Once it is cooked, shred the chicken and put it into a bowl that you will set aside.

Next chop the 1/2 of an onion and brown it in 2 tablespoons of oil in a pan.

Mix the cooked onions with the shredded chicken.

Now add the one cup of Mexican blend cheese, 1/2 teaspoon of cumin, and 1/4 teaspoon of salt to the filling.

Now you can set this filling to the side and get started on the sauce. Melt 3 tablespoons of butter in a pan.

When the butter is melted, pull the pan off of the heat and add 3 tablespoons of flour.

Whisk the flour in to make a paste.

Then put the pan back on the heat and add 2 cups of chicken broth.

Cook on medium heat until it’s thick and it bubbles up. Then pull the pan off of the heat and add the 1 cup of sour cream.

Add 1 (4 oz. can) green chiles.

Pour a small layer of sauce on the bottom of your baking dish.

Fill the tortillas with the filling and roll each one. Then place them seam side down in a 9×13 pan.

Pour remaining sauce over the enchiladas and top with 1 cup of cheese.

Cover the enchiladas with foil and bake in a 350 degree oven for 20-25 minutes. Then you will want to uncover the pan and broil for 3 minutes to brown the cheese. Now it is time to sit back and enjoy!

Start by seasoning the chicken with salt and pepper. Then bake it in the oven at 350 for 1 hour. Your chicken might take less time since I used thick chicken breasts. Make sure your chicken has an internal temperature of 165 degrees before taking it out of the oven. Once it is cooked, shred the chicken and put it into a bowl that you will set aside.

Next chop the 1/2 of an onion and brown it in 2 tablespoons of oil in a pan.

Mix the cooked onions with the shredded chicken.

Now add the one cup of Mexican blend cheese, 1/2 teaspoon of cumin, and 1/4 teaspoon of salt to the filling.

Now you can set this filling to the side and get started on the sauce. Melt 3 tablespoons of butter in a pan.

When the butter is melted, pull the pan off of the heat and add 3 tablespoons of flour. Whisk the flour in to make a paste.

Then put the pan back on the heat and add 2 cups of chicken broth.

Cook on medium heat until it's thick and it bubbles up.

Then pull the pan off of the heat and add the 1 cup of sour cream and add 1 (4 oz. can) green chiles.

Pour a small layer of sauce on the bottom of your baking dish.

Fill the tortillas with the filling and roll each one. Then place them seam side down in a 9x13 pan.

Pour remaining sauce over the enchiladas and top with 1 cup of cheese.

Cover the enchiladas with foil and bake in a 350 degree oven for 20-25 minutes. Then you will want to uncover the pan and broil for 3 minutes to brown the cheese.